Heat oven to 375°F. In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
If using crescent rolls: Unroll 1 can of dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. If using dough sheets: Unroll 1 can of dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. With pizza cutter, cut each into 8 squares.
Spoon about 1 rounded measuring teaspoon crab mixture onto center of each of the 32 squares. Repeat step 2 using other can of dough. Place 1 dough square on top of crab mixture on each. Press edges with fork to seal; place on ungreased cookie sheets.
Bake 10 to 14 minutes or until golden brown. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.